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Nagpur Soaji Mutton

By on April 25, 2017
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Nagpur Soaji Mutton

Serves 4

Boneless mutton           400 grams
Ginger-garlic paste       1 tablespoon
Turmeric powder            1 teapoon
Finely chopped onion    2 medium (200 grams)
Finely chopped              1 tablespoon
Finely chopped              1 tablespoon
Split Bengal gram         1 tablespoon
(chana dal)
White rice                        1 tablespoon
Cloves                             15 nos
Black pepper corn          25 nos
Star flower                       1 nos
Bay leaves                       4 nos
Cardamom                      4 nos
Black cardamom            1 nos
Dry red chillies               12 nos
Coriander seeds          1 tablespoon
Cumin seeds                1 tablespoon
Salt to taste
Oil                                       4 tablespoon
Mutton stock or water    2 + 2 cups  (total 1 litre)

1 .Wash, cut into pieces and marinate mutton with turmeric powder, ginger and garlic paste and salt to taste. Set aside for 20 minutes.
2. Heat four tablespoons of oil in a pan and stir fry ginger and garlic for a minute, add onion and sauté until it changes colour. Remove from the pan and set aside.
3. Add to the same pan and stir fry one by one – bay leaves, cloves, black pepper corn, cardamom, black cardamom, coriander and cumin seeds and dry red chillies until fragrant. Remove from the pan and set aside.
4. Add rice and Bengal split gram to the pan and roast it for two minutes. Remove from the pan.
5. Make a fine paste of all fried ingredients i.e fried ginger, garlic and onion, all the fried garam masala and the roasted rice and split Bengal gram by adding two cups of water. This is Saoji gravy.
6. Heat two tablespoons of oil in a cooker, add mutton pieces to it and sauté for two minutes. Add four tablespoons of Saoji gravy and sauté again for two minutes. Add mutton stock or water and cook to four whistles until the mutton is done.
7. Add the remaining Saoji gravy and two cups of stock or water, salt to taste and simmer the gravy on slow flame for 20 minutes until the gravy thickens.
8. Serve hot with bhakris or chappatties.

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